Pecorino Ricotta Salata Taste Test

My Pecorino Ricotta Salata matured over a period of 5 months using a ripening box to control the humidity. I wiped the surface a few times with a simple brine solution to help control the mould, but other than that, I just let it do its own thing.
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[@cozyvamp]

I first had ricotta salata from a Russian deli where they told me it was feta? It was in a large round, similar to your cheese. When I tasted it, it was clearly too mild to use as I would ricotta, so I put the slice on a plate, flooded it with olive oil, sprinkled on some crushed garlic, crushed pepper and chopped parsley. I brought it to a party, and it was devoured in a heartbeat. I later found out that my Russian feta was actually ricotta salata, which I now buy regularly. But...with this inspiration, I may try making it myself! Once again, thanks for the inspiration.

[@BrendaBodwin]

I'm new to your channel.... I love it... I'm a "curd nerd". Yay. 😁

[@etherdog]

Hello, Gav, sorry to hear about the health issues and I hope all is on the mend, Your vids are very instructive, especially regarding the different cultures and times of processing, The number of variables you have to juggle is almost like being a physicist! It may seem quite mundane, but I'd like to see how cream cheese is made, if you can stoop to that request. All the best, and I enjoy seeing the doggies getting to test the samples!

[@GavinWebber]

Hey John, your wish is my command: kzbin.info/www/bejne/gIiWf4uddpd7j9k

[@JMNTLRDRX]

I don't like cheese that much but I love your channel and the way you make cheese. It's really interesting.

[@EricValor]

I can't wait for the risotto!! That's gotta be my all time favorite dish!. I remember the first time I had it was around 1996 in this great Italian restaurant in San Francisco and it was a 3 cheese 3 mushroom and absolutely creamy heaven in a bowl. I since make my own 4-4 that's amazing. I have a deep love for funghi et fromage. I even have a recipe for risotto balls in wonton wrappers which are great hot or taken in a plastic box the next day for after a surf (another big part of my life). Do your own 4-4 - I am quite curious how it turns out!

[@GavinWebber]

It will be released on Monday morning my time UTC+10

[@digypsy5704]

Looks great, can't eat it but definitely going to make it for my family.

[@BWG05]

Interesting... Great video!!!

[@fahmid1971]

Awesome

[@massawax]

I'd love to see you make cacciotta or some other type of Tuscan cheese... I find those types of cheese so difficult to achieve. Thanks in advance

[@BrendaBodwin]

Where is your postal snail mail address? Most KZbinrs that do tutorials have one listed so that people can send gifts of thanks for the teaching. Usually just a post office box address. I don't put my credit card on the internet ever, but, would like to contribute to the tutorials. I'm new, but, I'm watching, learning, and playing catch up. Thank you so much for teaching us.

[@Artiefrog]

I’m new to most of cheese making and was wondering is that mold on this cheese? Is it okay to eat? Or wash off?

[@GavinWebber]

Yes, that is indeed Penicillium Candidum (white mould) and Penicillium Roqueforti (blue mould), both are common in cheese making and perfectly safe to eat.

[@Artiefrog]

Gavin Webber thank you

[@jameshartley95]

i dont know alot about cheese but i love these sort of cheese reviews long time matured :D on a different topic have you ever made wines before? well you know the whole wine and cheese situation lol

[@GavinWebber]

I haven't made wine, but I certainly know how to make a mean homebrewed beer!

[@Funpants94]

Do you think this would be possible to be aged waxed or vac sealed?

[@johnlord8337]

Awe-sum-ness.

[@freilichwurscht]

We need more close-ups, Gavin

[@phyllisdenton8771]

Cheese lovers in this house.

[@GavinWebber]

That's a coincidence, me too!

[@taliaceravolo]

I love your videos but you never cut into the cheese! it would be nice to see texture inside

[@BrendaBodwin]

It looks like Blue cheese. Is it similar??

[@GavinWebber]

No blue flavour at all

[@BrendaBodwin]

Gavin Webber thank you sir. 😁